• 식품과학과 산업
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• 제53권2호
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

• 한국식품조리과학회지
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• 제11권5호
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• pp.521-526
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• 1995

재래식 조선 간장의 이용률은 83.5%로 나타났으며 노년층의 이용률은 91.7%로 높은 비율을 나타냈다. 재래식 조선 간장 사용의 경우 간장을 집에서 담그어먹는 비율은 60.5%로 나타났으며 역시 노년층으로 갈수록 87.5%로 높은 비율을 나타냈다. 친척등 다른 집에서 얻어다 먹는 비율은 19.1%,시중에서 구입하는비율은 18.4%로서 연령층 별로는 젊은층일수록 높게나타났다 재래식 조선 간장의 사용이유는 88%가 '구수한 맛과 향기를 내기위해서'라고 하였다. 재래식 조선 간장으로 조리하는 비율은 미역국이84.5%로 가장 높게 나타났으며, 고깃국의 경우는74%, 생선국의 경우는 40.9%, 콩나물국의 경우 33.3%,생선찌개의 경우 34.5%,된장찌개의 경우 14.5%,김치 찌개의 경우 12.1%가 재래식 조선 간장을 이용한다고 하였다 소비자 관능검사 결과 여러 시료 간장으로 조리한 미역국의 구수한 맛은 유의적인 차이가 없었으나 미역맛과 기호도에서는 유의적인 차이를 보였다. 미역국의 기호도 경향은 노년층에서 소금을 넣은 미역국보다 재래식 조선 간장으로 끓인 미역국을 선호하는 경향이 더 뚜렷하였다.

• 한국식생활문화학회지
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• 제15권2호
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• pp.101-110
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• 2000

This study was carried out to investigate the consumer recognition and consumption of Misitgaru(the traditional powder of roast grain). Data were collected from the 605 housewives(average age, 42.9 years old) residing in Chonbuk area by the self-administered questionnaire. The results from this study were as follows. The respondants were generally concerned regarding Misitgaru as a between-meal snack(33%). And there were recognition on Misitgaru as a weaning food(17%), health food(16%), and substitute food(14%). Of the respondants, good consumers of the Misitgaru were high ratio in age below 30 years old and in number of family member between 6 to 7. Among the demographic variables, age, educational level and housing form especially affected the purchasing place and educational level affected the kinds of mixing cereals. The higher the educational level, the more the kinds of mixing cereals. The methods of storage were significantly different according to age and income level. The older in age and higher in income level, the higher the storage at room temperature.

• Fisheries and Aquatic Sciences
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• 제21권7호
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• pp.19.1-19.11
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• 2018

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

• 동아시아식생활학회지
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• 제14권6호
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• pp.551-560
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• 2004

The purpose of this study was to investigate the consumption patterns of the Korean traditional rice cakes by general public. Self-administered questionnaires were collected from 511 residents in the Metropolitan area. Data were analysed by t-test, ANOVA and Chi-square. The result of the study can be summarized as follows: Generally, the rice cake was recognized as a 'good food' in all age groups. The reasons why they prefer the rice cakes were 'It tastes good' and 'It has been eaten from the past.' The time when they use the rice cake was mostly the holidays and events(or festivities). The female had more experiences than the male in making it. Songpyeon took the first place for them to have experiences to make. The consumption frequencies of rice cake were the more in females than in males. The higher the age, the more frequently they consumed. Injeolmi was the one which was purchased the most frequently. The place that they usually buy from was the rice cake shop around their house. The most important factor considering when they buy it was the taste. The reason why the frequency the rice cakes made for their direct consumption at home is gradually decreasing was "It is troublesome to make", and "It is complicated to make.

• 한국식품조리과학회지
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• 제31권4호
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• pp.413-422
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• 2015

The purpose of this study was to examine the effects of a lifestyle consisting of a health oriented diet and personal motivation toward health improvement on an individual's desire to participate in condolence or "healing" -workshops and programs. In order to examine the influence of the "health diet" and motivation, the "health diet" lifestyle was classified into nutrition pursuit factors, psychological factors, food safety factors, and health conscious consumption factors. Personal motivation was categorized into perceived benefits, environmental factors and the individual's desire for happiness. Empirical analysis showed that nutrition pursuit factors had an impact on perceived benefits and the desire for happiness. Psychological aspect factors had a significant influence on perceived benefits, environmental factors and the desire for happiness. However, food safety factors and health conscious consumption factors did not have an effect on individual motivation to improve health. Regarding personal motivation toward health improvement on the desire for "healing", perceived benefits and environmental factors had significant influence. However, the individual's desire for happiness did not influence the demand for "healing". Regarding the effect of a "health diet" on the desire for "healing", only the psychological aspects of a "health diet" had any significant effects on the desire for "healing". The results from this study can help local organizations or service companies that provide "healing" programs with developing effective marketing strategies that could lead to greater customer satisfaction. Especially, the significant influence of psychological aspects of a "health diet" on the demand for "healing" is noteworthy in that this could play a key role in establishing a more effective marketing strategy to attract increasing numbers of consumers using health conscious diets.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.179-186
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• 2005

This study was conducted to find the gender and age differences in dietary behaviors and food consumption pattern of Korean American adults living in western parts of USA. The structured survey forms and self-administered food frequency questionnaire were used to assess dietary behavior and nutrient intakes. It was found that younger subjects kept their meal time more irregularly and skipped breakfast more often than older subjects due to lack of time. There were significant age differences in skipping meals, kind of skipping meals, and the reasons for skipping meals. Young subjects consumed more American type food while older subjects consumed more traditional Korean food. Nutrient intakes of males' except for the elderly were significantly higher in energy, protein, Fe and P than those of females'. Vitamin A and vitamin C intake were significantly higher in females. Energy ratio of carbohydrate: protein: fat was 56.2 : 16.8 : 27.0. Females consumed more plant food as their dietary sources of protein, fat, Ca and Fe, compared to males. Ca intakes of participants' were below $75\%$ of RDA except for the youngest male and $30\~49$ aged male and females. Futhermore, Ca intake was below $70\%$ after age 50 in both genders. Effective nutrition education program targeting Korean Americans in the community should be developed and implemented to increase Ca consumption.

• 한국식생활문화학회지
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• 제22권5호
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• pp.633-644
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• 2007

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.

• 한국생활과학회지
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• 제13권1호
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• pp.85-90
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• 2004

The purpose of this study was to investigate the awareness and preference for the commercial Korean traditional foods among college students in Chungbuk area. There was no significant difference between male and female strudents in frequency and occasion of utilization of the commercial Korean traditional foods. Grilled and pan fried foods were the most preferred items and most frequently used by both male and female students They disliked cooked rices and soups most. The major reason why they liked or dislike them was due to whether they were palatable or not. The flavor seemed to be the most important factor for consumer's preference and it should be improved to increase the consumption of the commercial Korean traditional foods.

• 대한한의학회지
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• 제44권4호
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• pp.121-135
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• 2023

Objectives: This study aimed to establish and provide reliable information for general public, based on expert consensus, on the risks of misuse of medicinal herbs for food and pure food ingredients for the fetus during pregnancy. Methods: A panelist of seven traditional Korean medicine (TKM) gynecologists responded to a questionnaire summarizing the fetal safety literature for twenty-five medicinal herbs for food and pure food ingredients derived from medicated diet (藥膳, Yaksun) recipes during three online Delphi rounds anonymously. Results: Ginkgonis Semen (Ginkgo nut), Illici Veri Fructus (Star anise), lavender, bitter gourd, and parsley were agreed at the level 1 of "Do not consume". These five ingredients were recognized as having significant risks both in the literature evidence and in expert opinion. Rosemary, Citri Unshius Pericarpium, Discoreae Rhizoma, lemongrass, Schisandrae Fructus, Cassiae Semen, Foeniculi Fructus, Mori Fructus, Cinnamomi Cortex, and Astragali Radix were agreed at the level 2 of "consultation with TKM practitioner is required". Conclusion: Based on the consensus of a seven-member expert panel of TKM gynecologists, consumption of Ginkgonis Semen (Ginkgo nut), Illici Veri Fructus (Star anise), lavender, bitter gourd, and parsley should be avoided by pregnant women. For Rosemary, Citri Unshius Pericarpium, Discoreae Rhizoma, lemongrass, Schisandrae Fructus, Cassiae Semen, Foeniculi Fructus, Mori Fructus, Cinnamomi Cortex, and Astragali Radix, the level 2 advisory may be recommended to use with caution and to consult a TKM practitioner for advice on consumption, dose, and duration.